Ford Fry, a Houston native, studied at the New England Culinary Institute in Vermont before settling in Atlanta. He now has 15 acclaimed restaurants in Atlanta, Houston, and Charlotte, including the Tex-Mex spots Superica and The El Felix. Fry won Eater’s Empire Builder of the Year and the Georgia Restaurant Association’s seventh annual Crystal of Excellence Award for Restaurateur of the Year in 2013, and has been a James Beard Award semifinalist for Outstanding Restaurateur since 2013.
Tex Mex Cookbook: Traditions, Innovations, and Comfort Foods from Both Sides of the Border
Whether you know it or not, that’s Tex-Mex you love. Do you ever crave nachos, fajitas, or chili? Yep. Born in the 1940’s when Northern Mexican cuisine collided with the flavors of Texas rancher’s kitchen, Tex-Mex is a riot of tasty, comfort-food ingredients like beef, American cheese, and dried chili powder. Ford Fry brings his southern sensibilities and a chef’s touch to the beloved fusion cuisine with recipes that are heavy on flavor, light on fuss, and attainable for all levels of home cooks. With bright, bold photography and easy-to-master dishes like Dirty Breakfast Tacos, Spicy Gulf Shrimp, Cheese Enchiladas San Antonio Style, and more salsas than you can imagine, this book is the modern homage to outlaw country cooking.
Kim Severson is a correspondent for The New York Times who reports on the nation’s food and culture. She is also a contributor to NYT Cooking, a website and app based on the extensive New York Times collection of recipes and cooking videos. She has written about food in multiple newspapers has won several regional and national awards for news and feature writing, including four James Beard awards for food writing. She has written 4 books, including her memoir Spoon Fed: How Eight Cooks Saved My Life. She lives in Atlanta with her partner and her daughter.
Tex-Mex Cookbook: Traditions, Innovations, and Comfort Foods from Both Sides of the Border
is a style of food that’s deeply woven into the cultural fabric of Texas: a
riot of tasty, comfort-food ingredients like beef, American cheese, and dried
chili powder. Chef and restaurateur Ford Fry brings his southern sensibilities
and culinary skills to the beloved fusion cuisine with recipes that are heavy
on flavor, light on fuss, and attainable for all levels of home cooks.